Herbal recipes for herbs in the D to T range, including Dill; Garlic; Horseradish; Lemon Balm; Oregano; Parsley; Rosemary; Sage; Tarragon and Thyme.
This range encompasses some of the most popular - and easy to grow - herbs. What's really good about these herbal recipes, is that most of the herbs features are perennial - so grow from year to year, and several of them are suited to collection and drying for culinary use in the winter months.
We are horticulturists/gardeners rather than cooks and chefs. This selection of recipes were put together my a fine 'no-nonsense' cook. We are always looking to expand this section of herb cooking remedies, so will be pleased to have any recipes that you have tried - or better still devised yourself. Go on - surprise and delight us!
All of the herbs featured in this recipe section are also included in our 'growing herbs' section, so there is no excuse based upon 'can't get them at the supermarket. Get growing now!
- Delicious Florentines!
Anise - Anise tea and Tomato Anise soup.
Alfalfa - Alfalfa, Avocado and sesame Mayo!
Basil Recipes - Tomato Basil and Mozzarella salad: Basil Bloody Mary
Bay Leaf - Potato Chowder
Black Pepper - Black Pepper Rice : Peppered Pork
Caraway - Leek and Caraway puree: Caraway suet Dumplings
Chervil - A recipe for Chervil soup
Chives - Bacon and Cheese potatoes - and scrambled eggs
Cloves - Use in rich fruit cake
Coriander - Coronation Turkey with coriander
Dill Recipes - Dill,
Lemon and Caper sauce: Dill Vinegar
Garlic recipes - Garlic butter and Garlic Pork Crumble
Ginseng - With Green Tea - Ginseng with Chicken breasts
Horseradish - A great 'dip' for the BBQ or parties : 'Chicken and Horseradish Barbecue sauce'
Lemon Balm - Cream of Potato soup with Lemon Balm: Lemon Balm and Almond Ring
Oregano - Pasta pepper sauce
Parsley - Lemon, Parsley and Thyme stuffing and Parsley Sauce
Rosemary - Potato and rosemary scones - Rosemary and Lemon Muffins
Sage - Sage Butter and Sage and Onion Bread!
Tarragon - Chicken with Tarragon sauce
Thyme - Dover sole with Thyme sauce
1oz Shallots, peeled and minced
2oz Dry sherry
1oz Lemon juice
6oz Double cream
1tbsp chopped Dill
Salt and Pepper
Heat butter in pan. Add shallots, sauté until soft.
Add capers, sherry and heat until simmering. Add lemon juice and double cream.
Reduce until half on, turn heat to low add some shaved butter until rich and shiny. Add Dill, season with salt and pepper.
1 Pint of white wine Vinegar
3 tbsp of dill seed
Place the vinegar and the dill into a sterilised bottle.
Cork tightly and stand in a cool dark place for three weeks
Strain vinegar before use and re-bottle.
50g (2oz) Butter
2 Cloves of garlic
1. Cream butter until soft
2. Beat in the garlic
3. Chill and use as required.
Job done - enjoy!
Using Garlic in cooked food is a great way to add taste, and also to capitalise on the health benefits of Garlic.
This recipe for pork will not taste the same without the addition of
the Garlic cloves.
450g (1lb) lean pork trimmed and cubed.
2 1\2 butter
150g (5oz) wholemeal flour
450ml (3\4 pint) fresh milk
Salt and pepper
2 medium leeks sliced
100g (4oz) mushrooms
½ red peppers
50g (2oz) red Leicester cheese grated
25g (1oz) porridge oats
65g (2 1/2oz) garlic butter
5ml dried mixed herbs
1. Fry pork in a little vegetable oil until brown in a non-stick pan.
2. Add 25g (1oz) flour and cook for a minute. Gradually stir in milk and cook stirring until sauce thickens and boils and is smooth.
3. Add vegetables, garlic and dried herbs and season to taste. Simmer for 10 minutes
4. Pour pork into an oven proof dish
5. Rub butter into remaining flour until mixtures resembles fine breadcrumbs.
6. Sprinkle mixture and oats over pork and then the cheese over the top.
7. Bake at 200c (400f) gas 6 for 30 minutes.
How to grow Garlic
4 cups of water
4 green tea bags
¼ cup of sugar
1 ¼ tsp honey
1 ¼ tsp lemon juice
4 drops of ginseng extract
Boil water pour in a heat proof jug and add teabags, cover tightly and let steep for 1 hour.
Mix the rest of the other ingredients together in a pitcher and add the tea, stir and let chill.
4 whole skinless chicken breasts
2 tsp powered ginseng
Salt and pepper
Place chicken on a baking tray and sprinkle with ginseng and salt and pepper.
Place in a pre heated oven 190c / 375f / gas 5. And cook for approximately 30-40 minutes until juiced run clear.
If you have any recipes for Ginseng in cooking we would be please to hear from you.
2 tbsp Bottled Horseradish.
500 ml of Cottage Cheese
1tbsp Tomato Ketchup
Salt and Pepper
1. Mix all ingredients together and season to taste
2. Refrigerate until chilled and serve savoury biscuits
4 grilled chicken breasts
6 tbsp Tomato ketchup
4 tbsp of stout
60ml Brown sugar
2 Tbsp Mustard
2 Tbsp chopped onion
3 Tbsp of chopped Horseradish
1 Teaspoon of chopped garlic
Salt and Pepper to taste.
1. Place all ingredients and grilled chicken in a large pot
2. Bring to boil and then simmer until chicken is tender and cooked through.
3. Serve hot with new potatoes.
450gm (1lb) Potatoes
1 Large sliced onion
2 Medium celery sticks
25g (1oz) Butter
450ml (3/4pint) Water
Salt and Pepper
300ml (1/2pint) Fresh milk
45ml (3tbsp) fresh double cream
30ml (2tbsp) Lemon Balm
1. In a saucepan fry vegetables in butter for 10 minutes without browning.
2. Add water and season to taste.
3. Bring to boil, cover and simmer gently for 25 minutes.
4. Liquidise and return to pan and stir in milk.
5. Bring to boil and simmer for 5 minutes
6. Whirl in cream and add Lemon balm.
100g (4oz) Butter
100g (4oz) Caster sugar
15ml (3tsp) Chopped Lemon balm
100g (4oz) self raising flour sifted
50g (2oz) finely chopped almonds.
1. Brush bas and sides of a 1 1/2 pint ring tin
2. Cream butter with sugar until light and fluffy
3. Beat in eggs one at a time, adding 1 tbsp of flour with each one
4. Stir in lemon balm and almonds
5. Fold in remaining flour
6. Transfer to tin
7. Bake at 180c (350f) gas 4 for 35-40 minutes until an inserted wooden stick comes out clean.
8. When cool drizzle with glace icing.
2 Red peppers (charred and peeled and seeds removed)
¼ Cup Balsamic Vinegar
2 tbsp Olive oil
2 cloves of minced Garlic
2tbsp chopped Rosemary
1 tbsp chopped Oregano
½ cup chopped Parsley
Puree peppers with vinegar.
Sauté garlic in oil, add rosemary and oregano
Add pepper puree to herb mix and hest thoroughly.
Cook pasta drain and add to sauce.
100g (4oz) Fresh breadcrumbs
30ml (2tbsp) Chopped parsley
2.5ml (1/2tsp) Grated lemon rind
Salt and freshly ground pepper
25g (1oz) Butter melted
Combine all dry ingredients and seasoning
Bind loosely with melted butter and milk.
Use as required
15gm (1/2oz) Butter
15g (1/2) Flour
300ml (1/2) Milk
30ml (2tbsp) Chopped parsley
Salt & pepper
Melt butter in a pan
Add flour and mix to a roux
Slowly add milk, stir until smooth, and until the sauce has thickened
Add parsley and season to taste.
Rosemary Recipes using the Herb Rosemary
900gm (2 lb) Potatoes
10ml (2tsp) Salt
2tbsp Finely chopped rosemary
200gm (8oz) Flour
100gm (4oz) Butter
1. Cook potatoes until soft and then mash
2. Add salt, butter and rosemary
3. Knead lightly and turn out on a floured surface, then roll to ¼ inch thickness
4. Cut out 3 inch circles using a cutter
5. Cook on a lightly oiled frying pan for 4 -5 minutes on each side until golden.
125ml Vegetable Oil
1tbls Minced rosemary
2tsp grated lemon rind
400gm (14oz) Plain flour
4tsp Baking powder
200gm (8oz) Caster sugar
1. In a large bowl mix Eggs, Milk, Oil, Rosemary and Lemon
2. Stir in sifted Flour, Baking powder and Caster sugar.
3. Divide into a twelve cup muffin tray
4. Bake 180c (350f) gas mark 4 for 20 minutes until well risen and golden.
Salt and Pepper
1. Mix the softened butter with the sage
2. Add a touch of lemon juice
3. Season with salt and pepper
4. Wrap in Clingfilm and refrigerate until required.
280g (10oz) packet of bread mix
50gm (2oz) sliced onions
100g (4oz) sage
200ml (7floz) fresh milk
1. Put bread mix in a bowl add onions and sage
2. Stir in milk to form a soft dough
3. Knead for 5 minutes until smooth
4. Shape and place on a baking tray
5. Cover with lightly oiled cling film and leave in a warm place for 30 minutes until doubled in size
6. Brush with a little milk , bake (220c) 425f, gas mark 7 for 30 minutes until golden brown
450g (1lb) Chicken breast fillets, cut into strips
25g (1oz) flour
25g (1oz) butter
1 medium onion, chopped
1 small green pepper, seeded and sliced
Grated rind of 1 lemon
1 garlic clove, crushed
150ml (1/4pint) dry white wine
15ml (1tbsp) finely chopped fresh tarragon
150ml (5floz) fresh double cream
10ml (2tsp) wholegrain mustard
50g (2oz) cheddar cheese, grated
1. Coat chicken in flour
2. Melt butter in a non-stick frying pan. Add onion and cook for 2 minutes until soft
3. Add chicken, pepper, lemon rind, garlic, wine and tarragon.
4. Cook for 10-15 minutes
5. Stir in cream, mustard and cheese
6. Heat through
7. Serve with cooked pasta
Thyme Recipes for this great herb
2 Dover soles (skinned and trimmed)
1 glass of white wine
Salt and pepper
Preheat oven to 200c/400f/gas 6
1. Butter a dish and add Dover soles, wine and sherry. Cover with foil and cook for 7 minutes.
2. Remove fish and keep warm. Put the stock into a pan and reduce. Melt half the butter and mix with the breadcrumbs and most of the thyme, season, use this to coat the soles.
3. Brown the fish under a hot preheated grill, remove to warm serving dish in oven
4. Add cream to stock, bring to boil, then reduce
5. Add butter a little at a time until melted.
6. Finally add the rest of the thyme.
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